Matcha " Kuzu-Neri "

Matcha " Kuzu-Neri "

When I returned to Japan this summer, one of the new Japanese sweets that struck me was "Kuzu-Neri". From long-established " Wagashi"  shops to 7-Eleven, these sweets can be found everywhere.  I came up with this recipe before I forget its unique texture, deep taste of green tea, and exquisite sweetness. 

Serve chilled, topped with Tsubuan (sweet red bean paste), Kinako (soybean flour), or Kuromitsu (molasses). For a sweeter taste, serve with whipped cream or vanilla ice cream. Kuzu-Neri is a very refreshing and summery dessert. Give it a try! It is very easy to make! 

 *See below this recipe for more information on the health benefits of " Kuzu ", if you are interested.


Servings: 6 people 
Prep time: 10 minutes
Cooking time: 30 minutes


55g              Kuzu Powder  
75g              Sugar              
1+ 1/2 cup    Milk       
1+ 1/2 cup    Water
10g               Matcha Powder
15g               Sugar
5 teaspoon   Water

Topping options: Tsubuan( Sweet Red Beans Paste), Kinako, Kuromitsu, Whipped Cream, Vanilla Ice Cream etc…! 


Direction : 

  1. Dissolve kudzu flour and 75 g sugar in 1+ 1/2 cup water. First, add a little water to dissolve the kuzu flour thoroughly. Once dissolved, add the remaining water and milk. 
  1. In a separate bowl, mix matcha powder, 15 g sugar and 5 teaspoons of  water to make a paste.
  1. Cook over medium heat, stirring with a spatula. After it becomes hot and sticky, continue kneading with a spatula for about 10 minutes to prevent burning.
  1. Add matcha paste and stir.
  1. Mix well until the matcha paste is thoroughly blended after one boil.
  1. Pour into molds and let cool slightly before covering tightly with plastic wrap to prevent drying out.
  1. Remove from heat with an ice water bath, etc., and refrigerate for 1~2 nights. Cut out into desired size. ***You can eat them overnight, but they will lose their shape. After two days in the refrigerator, it is ready to be cut into squares. This is not because of the temperature, but because the kuzu powder (starch) becomes hard due to aging. The best condition is on the second or third day.



What is Kuzu ?

The reason why sweets made with Kuzu are so popular in summer is because of the hidden wisdom of kuzu's unique Chinese medicine.

 Kuzu is one of the seven autumnal flowers and is famous for its beautiful flowers. The starch produced from kuzu root is used as raw material for wagashi (Japanese confectionery) as kuzu flour. Compared to other starches, kudzu flour is characterized by its almost translucent paste-like consistency and firmness when boiled.

 Kuzu has the property of making the body strong and energetic and slightly cooling the body. Its main efficacy is its antipyretic effect, and it is so gentle to the stomach and intestines that it is used as an herbal medicine for the stomach and intestines. It is also effective in quenching thirst and soreness of the mouth and throat, and replenishing body fluids!

In other words, kuzu helps to take the heat out of the body during the hot summer season and also helps the stomach and intestines that have been chilled and weakened by gulping down cold beverages.


In this recipe